Kheer

Instructions

1. 1

   Rinse the basmati rice under cold water until the water runs clear, then soak it in cold water for 20 minutes. Drain and set aside.

2. 2

   In a small bowl, crush the saffron strands between your fingers and soak them in 2 tablespoons of warm milk for 10 minutes until the milk turns a deep golden color. Set aside.

3. 3

   In a heavy-bottomed pan or kadai over medium heat, melt 1 tablespoon of ghee. Add the chopped cashews and slivered almonds and fry for 1 to 2 minutes until lightly golden. Remove with a slotted spoon and set aside, leaving the ghee in the pan.

4. 4

   Pour the 1.5 liters of whole milk into the same heavy-bottomed pan over medium-high heat. Bring it to a full boil, stirring frequently to prevent scorching on the bottom.

5. 5

   Once the milk boils, drain the soaked basmati rice and add it directly to the boiling milk. Reduce the heat to medium-low and cook, stirring every 3 to 4 minutes, for 35 to 40 minutes until the milk has reduced by roughly half and the rice is completely soft and the mixture has thickened noticeably.

6. 6

   Add the granulated sugar and stir well to dissolve completely. Continue cooking for another 8 to 10 minutes, stirring constantly, as the kheer will thicken further once the sugar is added.

7. 7

   Pour in the saffron-infused milk and stir to incorporate. Add the ground cardamom and golden raisins and stir well. Cook for a final 3 minutes.

8. 8

   Remove from heat and stir in the rose water. The kheer will continue to thicken as it cools.